Beef Pot Roast with Really Good Gravy
When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 503 |
| pro | 40 g |
| total fat | 34 g |
| sat. fat | 13 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 135 mg |
| sodium | 545 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 36% |
| vit A | 1% |
| vit C | 8% |
| folate | 12% |
Suggested Recipes
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4 lb (2 kg) cross rib or boneless blade pot roast
4 cloves garlic, minced
2 tbsp (25 mL) Montreal steak spice
3 tbsp (50 mL) vegetable oil
2 onions, sliced
2-1/2 cups (625 mL) beef stock
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) minced fresh parsley
Preparation:
Pat roast dry. In large shallow dish, combine garlic and steak spice; rub all over roast.
In large Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown roast all over, turning with wooden spoons, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.
Reduce heat to medium; heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes.
Add beef stock; bring to boil, stirring and scraping up brown bits. Return roast and any accumulated juices to pan. Cover and simmer over medium-low heat, turning roast halfway through, until tender, about 3 hours. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. In small bowl, whisk flour with 1/2 cup (125 mL) water; whisk into pan and bring to boil. Boil, whisking constantly, until thickened, about 4 minutes. Sprinkle with parsley; serve with roast.
Additional Information
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Variation
Slow Cooker Pot Roast with Really Good Gravy:Follow first 3 paragraphs. Transfer onions to 24-cup (6 L) slow cooker. Top with browned roast.
Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on low until fork-tender, about 7 hours.
Remove pot roast; cover and keep warm. Skim fat from pan juices. Whisk flour with 1/2 cup (125 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with parsley; serve with roast.
Tags:
Source
Canadian Living Magazine: November 2005
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